"This book was written for a group of 'chemists' involved with the adulteration and imitation of wines and liquors. It is prefaced: 'In this book not one article in the smallest degree approximating to a poison is recommended, yet it teaches how Cognac, Brandy, Scotch and Irish Whiskey, Foreign and Domestic Rum, all kinds of wines from the choicest to the commonest, can be imitated to the perfection that the best judges cannot detect the method of manufacture." (Gabler).